Abstract:
Banana is a widely cultivated food crop in Sri Lanka and its pseudo-stem is a waste
product which is rich in dietary fibre and minerals along with great therapeutic value.
This study aimed to investigate the physicochemical and functional properties of banana
pseudo-stem flour (BPF) of ‘Seeni’ variety and utilize the BPF as a functional
ingredient to substitute commercial wheat flour (CWF) in cookie preparation. The
techno-functional (water and oil absorption capacity, swelling power, solubility, foaming
capacity, gelatinization properties, emulsion stability etc.) and physicochemical (pH,
titratable acidity, water activity, color value, TSS etc.) properties that were determined
in BPF were significantly (p < 0.05) varied from CWF. The DPPH radical scavenging
activity of BPF was reported as 67.65±1.42 μg/mL. The proximate analysis of BPF
showed significantly higher values of ash and fiber (11.33±0.18% and 13.59±1.12%)
compared with CWF (0.38±0.18% and 0.45±0.10%). The CWF was substituted with
the levels of 50%, 60%, 70% and 100% (w/w) BPF to prepare cookies. From the
sensory evaluation (5-point hedonic test, 30 untrained panelists), cookies formulated
with 60% (w/w) BPF were selected as the most preferred sample. The cookies were also
evaluated for properties including water activity, pH, antioxidant activity, color values,
textural properties, physical parameters and proximate composition. The shelf-life was
determined only for one month period and the changes of water activity, pH, peroxide
value and microbial counts were complied with the acceptable limits. When increasing
the BPF substitution percentage in cookies significantly (p < 0.05) increased the crude
fiber, ash and protein contents. The study revealed the potential of using BPF as a
commercial wheat flour substitute to produce cookies with better nutritional quality
and good consumer acceptability.
